Peanut Butter Cup S’more Bars

After seeing all the awesome recipes last week in honor of National S’mores Day, I was inspired to make my own variation of the classic campfire treat.  But what to do?  There are so many creative recipes out there!  I finally decided I wanted it in bar form and peanut butter was going to be incorporated one way or the other.

So, I found this recipe from Taste of Home that had great reviews.  And I now know why!  These might actually be one of my favorite things I’ve made thus far and I think it’s the marshmallow creme that really does it for me.  I absolutely abhor store bought marshmallows but marshmallow creme…that’s a different story.  I might have at one time or another sat down with a jar of peanut butter, a jar of marshmallow creme, a spoon and….well…you can imagine what happened next.  Not pretty.  Needless to say, this is a little more dignified way to eat all of those yummy ingredients.

Enjoy!

Peanut Butter Cup S'mores Bars
18
 
Ingredients
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1½ c. Packed Brown Sugar
  • 2 Large Eggs
  • 1 T. Pure Vanilla Extract
  • 2⅔ c. AP Flour
  • 1½ c. Graham Cracker Crumbs
  • 2 t. Baking Powder
  • ¼ t. Salt
  • 35 Regular Size Reese's Peanut Butter Cups
  • 1 (13 oz) Jar Marshmallow Cream
Instructions
  1. Preheat oven to 350 degrees and grease a 9x13 baking pan.
  2. In an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. Gradually add to the creamed mixture. Set aside 1 cup for topping.
  3. Press remaining mixture into the 9x13 baking pan. Place peanut butter cups wide side down on the crust. Spray a large spoon with cooking spray and spread the marshmallow creme gently onto the peanut butter cups. Crumble the remaining graham cracker mixture over top.
  4. Bake at 350 degrees for 40-45 minutes or until golden brown (mine were a little dark around the edges at 45 minutes). Cool on a wire rack and store in an air-tight container.

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Peanut Butter Chocolate Chip Cookie Bars

I’ve been staring at a recipe for Ghirardelli Chocolate Chip Cookie Bars for a couple months now, dying to make them and yesterday I finally broke down and got busy in the kitchen mixin’ these bad boys up. Yes, I know, it’s about a million degrees outside and who would be crazy enough to turn on an oven??? That would be me! When the need for chocolate calls, one must answer!

Of course, I altered the recipe…I kept finding things in my pantry I thought would be good mixed in! I couldn’t help myself. Here is the original recipe on food.com. I did a butter/oil mix only because I didn’t have enough butter and then threw in peanut butter, oats and two different kinds of Ghirardelli chocolate. They turned out super moist, dense and rich and had a nice balance of salty and sweet to them. Eat ’em with a glass of ice cold milk, it’s a must!

Enjoy!

Peanut Butter Chocolate Chip Cookie Bars
Dessert
18
 
Ingredients
  • ¾ c. (1½ sticks) Unsalted Butter, softened
  • ½ c. Vegetable Oil
  • 1½ c. Dark Brown Sugar, packed
  • 2 T. Lite Corn Syrup
  • 2 Large Eggs
  • ½ c. Peanut Butter
  • 1 T. Pure Vanilla Exract
  • 2 c. AP Flour
  • 1 c. Oats
  • 1½ t. Baking Powder
  • 1 t. Salt
  • 1 c. each Semi-Sweet and Bittersweet Chocolate Chips (I used Ghirardelli brand)
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x13 pan.
  2. In an electric mixer, beat the butter, oil, sugar and corn syrup on medium-high speed until light and fluffy, about three minutes.
  3. Beat in the eggs, one at a time.
  4. Beat in the peanut butter and then the vanilla.
  5. In a separate bowl, whisk together the flour, oats, baking powder and salt. Gradually add to the wet mixture on low speed.
  6. Fold in the chocolate chips.
  7. Pour into the pan and spread evenly with a spatula. Bake for 30 minutes and then cool completely on a wire rack.

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White Chocolate Raspberry Cheesecake

Every now and then I come across a recipe that is good.  Like, really good.  And people inevitably ask me for the recipe to which I reply “Yes!  Of course I’ll give it to you!”  And then I, ummm…conveniently “forget”.  I guess it’s not very nice.  It’s just that when something is so good and people are so impressed, you hate to let them in on the fact that your famous cookie/cake/brownie/whatever you make is really not that difficult and complicated.  They might not see you as the culinary genius they think you are anymore!

But lately I’ve been rethinking my selfish ways and decided that I should start sharing some of my more coveted recipes with others.  There’s no better place to start than with this cheesecake recipe that has been my go-to for whatever–birthdays, weddings, bridal/baby showers, etc.  It is seriously fail-proof and so delicious.  Oh, and did I mention simple?  It is, I swear!

I initially got this recipe out of a Better Homes and Gardens special baking edition and it was originally Maple Pecan, I believe.  But since then, I’ve morphed it into many things…chai cheesecake, chocolate chip cheesecake, Oreo, etc.  It is that versatile.  So this time I did a white chocolate raspberry version and it turned out quite fabulous.  Super creamy with a little extra sweetness from the white chocolate and tart from the raspberries.  So go ahead, make it…and enjoy all the many compliments you will get!

White Chocolate Raspberry Cheesecake

2 c. Graham Cracker, processed in food processor

9 T. Unsalted Butter, melted

3, 8 oz. Packages Cream Cheese, softened

1 c. Granulated Sugar

2 T. AP Flour

3 Eggs

1/2 c. Half-and-Half

2 T. Pure Vanilla Extract

1 c. Raspberry Preserves, slightly warmed in a bowl

1 c. White Chocolate Chips, melted and slightly cooled

Directions

Preheat oven to 325 degrees.  Grease a 9×13″ pan.  Line with foil, letting foil hang over ends for “handles”.  Grease foil

Mix together the processed graham crackers and butter in a bowl.  With your hands, pat down firmly into the bottom of the pan.

In mixer, combine cream cheese, granulated sugar and the 2 T. flour.  Beat with an electric mixer on medium to high speed until combined.  Add eggs all at once.  Beat on low speed just until combined.  Stir in half-and-half, vanilla and melted white chocolate chips.  Pour half of the filling into the crust-lined pan, spreading evenly.   Spoon half of the raspberry preserves over the filling and gently swirl with a knife, being careful not to cut into the crust.  Pour the other half of the filling into the pan and spoon remaining preserves onto the filling.  Swirl gently with knife.

Bake for 40 minutes or just until center is set.  Cool in pan on wire rack for 1 hour.  Cover and chill for at least 4-24 hours.  Use foil to carefully lift cheesecake from pan. (If the foil “handle” happens to rip, lift up one side as much as you can without bending the cheesecake too much, slide your hand underneath the cheesecake and lift out.)  Cut into 1-inch squares or however big you’d like them to be.

Makes about 65, 1-inch pieces.

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